Everything in Xinjiang where food is gathered can be ＂baked＂

On the evening of November 24th.

The food season "A String of Life" broadcast on bilibili platform

In the second issue of the third season

Many netizens punched in a special barbecue in Xinjiang — — Baked stuffed skin

That night, this Xinjiang dark cuisine rushed to the Weibo hot search list

Netizens have said that

I can smell the fragrance through the screen.

Be sure to come to Xinjiang to eat once.

Some people say that there are two kinds of barbecues in China.　

One is Xinjiang barbecue.　

One is barbecue in other areas.

such

The position of Xinjiang barbecue in the food industry is self-evident.

Everything can be baked in Xinjiang where food is gathered.　

Just set up a barbecue stove for Xinjiang people.　

He can bake you a "Manchu-Chinese banquet"

Today, Xiaobian will take stock of the big guys.

Xinjiang barbecue industry"land, sea and air"

roast mutton

It is the most famous barbecue in Xinjiang.

Friends outside Xinjiang call it kebab.　

Xinjiang people call it barbecue

Select the meat from the leg of lamb.

Bake until it changes color.

With barbecue three musketeers

Salt, Chili noodles, cumin powder

Delicious was born.

And you think the barbecue in Xinjiang

Is it as simple as roasting the meat on the leg of lamb?

Let every part of the sheep make the best use of it

Is respect for sheep.　

Roast Whole Lamb

Color Huang Liang

Crispy skin and tender meat, fresh, fragrant, salty, fat but not greasy.

Cumin has a prominent flavor.

It is one of the top ten classic dishes in Xinjiang.

Roast rack meat

Shelf meat is mostly selected from the year-old sheep or sheep within one year of age.

Coat the meat surface with a layer of juice and marinate it.

So I hung the tasty meat on the rack and put it in the pit.

Its color is golden, fresh and delicious.

The meat smells delicious and makes people drool.

Naokengrou

When we talk about eating Naokeng meat, we usually mean Naokeng kebabs.

Seal the kebabs with seasoning in the pit.

Xiao huo man Kao

Bake for a certain time

Open the nang pit and the fragrance is overflowing.

It is not an exaggeration to describe it as "fragrance travels ten miles"

baked lamp chop

It is best to choose lamb chops that are fat and thin, and the texture is soft.

"Click" and take a bite.

The outside is tender, and the sweetness of mutton lingers between the lips and teeth.

Jiu JIU Liu Xiang

Mutton tripe wrapped in meat

Mutton tripe is a natural cooking utensil.

Put the mutton soaked with seasoning into it.

The sand under the charcoal fire is the most natural oven.

After waiting for 4 hours.

Charcoal fire released the fresh flavor of mutton.

Jiao Xiang chong mian

Roast lamb liver, roast lamb heart, roast lamb belly and roast lamb intestines.

The internal organs of roasted sheep are an important part of Xinjiang barbecue.

String a piece of meat with a piece of sheep tail oil.

Put it on a charcoal fire and bake it slowly over low heat.

Take a bite.

Crispy outside and tender inside have a unique taste.

Long finish

Baked stuffed skin

Speaking of this dark dish that surprised netizens.

Well, it’s really dark.

This veritable meat-wrapped meat combination

It’s not a disguised rib.

It’s not baking.pasteSweet potato

It’s actually the spleen of a sheep.　

Because of the addition of "materials" during production.

So it’s called Seppi.

Plug the meat stuffing and "sew" it with a drill

The aroma of baking surrounds the skin of the meat.

After biting, the hot air of the meat smell rises in the mouth.

Make people want to stop.

Baked liver in oil

Liver wrapped in oil, its full name should be "liver wrapped in sheep intestine"

Popular name is "fake kidney"

Chop sheep liver and leather teeth, add seasoning and mix well.

Then wrap them in sheep intestines and wear them with red willow branches.

It is not only satisfying the appetite, but also nourishing.

Roasted lamb kidney

Lamb kidneys are rather fat and need to be roasted on low fire.

Roasted lamb kidneys are particularly strong to chew.

Full of oil juice.

Except these

Sheep can also be roasted with sheep head, sheep hoof and sheep tail oil.

……

If you just say around the sheep, sheep and sheep

Then you underestimate the barbecue in Xinjiang

Xinjiang KekaoReally.Too much

Roasted camel

This dish is only summed up in four words:Incredibly large

Roast whole beef

This dish is serious.　

Rourunze Huang Liang

Well, it looks delicious.

Nangkeng roast chicken

Delicious roast chicken can be seen everywhere on the street.

But the roast chicken baked from the pit must be rare.

After the chicken is evenly coated with the egg flour mixture and massaged.

Hanging into the long-awaited pit

in a little while

The roast chicken with attractive color and crisp skin and fresh meat is out of the oven

While the roast chicken is still hot

Tear a piece directly by hand

It won’t get tired of eating at all.

Roasted pigeon

Marinate pigeon meat with eggs, starch, seasoning, etc.

Roasted with apricot and mulberry charcoal.

Sprinkle seasoning while baking.

Pigeons can turn golden yellow in about five minutes.

The pigeon skin just served on the table is still greasy,

Take a sip, and the bones smell fragrant.

roast fish

In Xinjiang, where no sheep are unhappy.

Only fish that grow up drinking melted water from the snow-capped mountains deserve a circle.

The freshly caught wild fish, now cut and roasted, retains the freshest taste of the fish.

Although the technique is rough, it tastes good.

The meat is firm and delicious.

This bite, there is no other grilled fish.

Baked milk (pāo)

This dish pays the most attention to heat.

It can neither be roasted with slow fire nor with big fire.

Otherwise, you will lose the most precious milk fragrance.

If you can eat these barbecues one by one.　

You must be very supportive at the moment, aren’t you?

There is something more fascinating than Dawusu.

Roasted ribs, barbecued ribs and roasted ox head meat.

Roasted beef tongue, roasted cornmeal sausage, etc.

(Ten thousand words are omitted here)

Save it for next time.　

Since everything can be baked

A dazzling array of vegetables

It must also be arranged

Roasted leek, roasted Flammulina velutipes and roasted eggplant.

Roasted mushroom, roasted peppers, roasted garlic.

Roasted Pleurotus ostreatus, roasted cauliflower and roasted beans.

……

(the name of the dish has not been reported)

Is the introduction of barbecue in Xinjiang almost here?

No, no, no.

And them.

Baked watermelon

Do you think the baked watermelon in Xinjiang is sliced and baked?

NO！

In Xinjiang, baked watermelons are all baked in nangkeng.

The fragrance of watermelon is mixed with the fresh fragrance of meat.

Smell it, and the fragrance will seep into the five zang-fu organs.

Makes your mouth water.

Roasted pumpkin

Besides eating barbecue in Xinjiang.

You can’t miss the unique roasted pumpkin.

The sultry environment in the nang pit roasted the pumpkin to be tender and tender.

After 2-3 minutes, steaming.

Baked pumpkin with burnt fragrance becomes it.

Bite into the mouth

The rustling meat is comparable to French dessert.

One is enough to fill the stomach.

Roasted goose egg

Baked eggs are the star products of Hotan night market.

Use goose egg eggshell as a base

Add goose egg yolk, egg yolk and pigeon egg yolk.

A little saffron

Adding honey and Chinese herbal medicine

Bake while stirring properly.

Baked egg

The faint smell of paste is mixed with sweetness.

How much do Xinjiang people love barbecue?

A grandmother in her 90 s

Keep eating barbecue even if your teeth fall out.

Nothing in Xinjiang can’t be solved by a barbecue.

If one meal can’t solve it, then two meals.

Xiaobian, let’s go to eat barbecue first.

Ho-hee ~